I do love a flapjack! I used to be a bit addicted to them when I was at school – that delicious butter and sugar combo just hit the spot! My friends mum used to make the best ones. I’m not sure what the magic ingredient was but they were just too good!
Of course, these days dairy and high amounts of fat and sugar are off the menu, which is much better for my waistline. My love of flapjacks has not gone away though. And so of course I’ve come up with some alternatives which hit the spot.
These apple and date flapjacks are a combination of two recipes featured in my book Eat Well Live Well with The Sensitive Foodie (available on Amazon 😉 ) – apple and date squares and omega 3 flapjacks. I’ve combined all the best bits and left out all the slightly refined bits leaving a super healthy but absolutely delicious and filling sweet treat.
The apple and date mix acts as a sweetener and a butter replacement. There’s still fat in these flapjacks but in whole form; you’ll find it in the oats and seeds. Plus loads and loads of lovely gut-loving fibre, so you’re feeding yourself and your microbiome which will make you both happy!
Here’s the video of my live Facebook cooking session making these flapjacks. And if you don’t want to watch me chatter on for 20 minutes, the full recipe is below. I hope you enjoy these as much as I do – if you make them, don’t forget to let me know how you get on.
Apple and date flapjacks
- 3 tbsp ground flaxseed
- 6 tbsp water
- 200 grams whole oats gluten free if needed
- 100 grams mixed seeds eg sunflower, pumpkin, sesame, chia
- 50 grams raisin, sultanas or currants
- pinch salt
- 250 grams apple sauce see note below
- 120 grams dates see note below
- 2 tbsp maple syrup optional
- Pre-heat the oven to 180ºC/350ºF/Gas 4. Line a 20cm square baking tin with non-stick paper.
- Mix the ground flaxseed and water together in a bowl and leave to thicken (this makes a thick flax 'egg')
- Place the oats, seeds, salt and dried fruit together in a bowl and mix well to distribute.
- Blend or mash the apple sauce and dates together with a little water if necessary and add to the flax egg along with the maple syrup if you have a sweet tooth or you're not used to the different sweetness of sugar free baking.
- Pour the apple mix into the oat mix and stir together well to combine. If it is too dry, add a little water. If it's really wet then add a few more oats. You want it to stick together when pressed with your fingers, but not stick to your fingers.
- Tip the mix into the prepared tin and spread out into the corners. Press down to help it stick together and flatten the top.
- Place in the oven and bake for 15 minutes. Check to see if the top is lightly golden and firm. If not continue to cook for another few minutes until it is.
- Remove from the oven but leave in the tin. Cut squares or rectangles with a sharp knife and leave to cool in the tin - this makes it easier to separate when fully cooled. Store in an air-tight tin for up to 4 days. These freeze well - separate each slice with some greaseproof paper.